PD Grocery List September Week 2 - Gluten Free:

1. Meal 1: Grainy Mustard Chicken Thighs w/ Acorn Squash Halves & Sautéed Spinach
2. Meal 2: Hazelnut Pork Chops w/ Celery Root Puree & Green Beans
3. Meal 3: Shrimp Stir Fry w/ Sesame-Almond Quinoa
4. Meal 4: Baked Whole Chicken w/ Roasted Fennel & Fingerling Potatoes
5. Salad: Mixed Greens w/ Blood Oranges, Celery, & Pecans
6. Breakfast: Mashed Acorn Squash w/ Poached Eggs & Avocado Slices
7. Snack: Celery & Cashew Butter
8. Dessert: Cashew Butter Cups

*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.

HERBS  
1 bulb garlic (1,3)
2” knob ginger (3)
1 bunch fresh thyme, OR fresh poultry herb mix (4)

VEGGIES
1-2 avocados (6)
2 fennel bulbs (4)
2 large celery root, OR sub potato or cauliflower (2)
1 bunch celery (5,7)
1 head broccoli (3)
3-4 c green beans (2)
2 bell peppers, mixed color (3)
4 acorn squash (1,6)
1.5-2 # fingerling potatoes (4)
5oz tub mixed greens (5)
5oz tub baby spinach (1)

FRUIT
2 lemons (4)
3 blood oranges, OR sub navel oranges (5)

MEATS 
4-8 bone-in, skin-on chicken thighs (1)
4-8 thin-cut pork chops (2)
1 whole chicken (4)

SEAFOOD
1# shrimp, peeled, deveined, tails removed (3)

EGGS
11 eggs (omega-3) (2,6)

NUTS 
3c hazelnuts (2)
½ c chopped pecans (5)
½ c sliced almonds (3)

PANTRY
1c quinoa (3)
1/2 c grainy mustard (1)*
2T low-sodium tamari (3)*
3/4 c cashew butter (7,8)*
1c cocoa powder (8)*
(OR sub cacao powder)
¼ c honey (8)
12 muffin liners (8)

OILS & VINEGARS
~1c olive oil
~1½ c coconut oil (1,3,6,8)
3T toasted sesame oil (3)
¼ c balsamic vinegar (5)
1T apple cider vinegar (6)